Updated March 07, 2014.
Brussels sprouts look like cute little cabbages. They're from the same family as cabbages, so they're related to all the other cruciferous vegetables as well -- broccoli, cauliflower, kale and bok choi are all cousins. You'll find Brussels sprouts in the fresh produce section of your grocery store. Choose sprouts that look fresh and not wilted. The leaves should be tight and a nice shade of green.
You can also find Brussels sprouts in the frozen foods aisle. They're good for storing this way, but they tend to be a bit mushier when you reheat them.
Brussels Sprouts Recipes
The easiest way to prepare Brussels sprouts is to boil or steam them until they're tender. They can be roasted as well; roasting brings out a sweet flavor.
Grate raw Brussels sprouts and use them in place of shredded cabbage in salad and slaw recipes.
Usually Brussels sprouts are served as a side dish and here are a few of my favorite ways to serve them. All recipes come from the Food Channel at About.com:
- Easy Balsamic Roasted Brussels Sprouts
- Brussels Sprouts Saute
- Pan-Seared Brussels Sprouts
- Brussels Sprouts Potato Soup
- Brussels Sprouts Vinaigrette?
Source:
United States Department of Agriculture, National Nutrient Database for Standard Reference Release 26. "Basic Report:  11099, Brussels sprouts, cooked, boiled, drained, without salt." Accessed November 18, 2013. http://ndb.nal.usda.gov/ndb/foods/show/2929